Generously salt the short ribs and place in a storage container for at least 6 hours.
Remove ribs from fridge and pat dry with a paper towel
Season with salt and black pepper if desired
Preheat oven to 275°
Heat vegetable oil in pan and sear ribs on all sides in batches until a nice crust develops on the ribs (about 7 minutes per batch)
Once ribs are seared well, set aside on a plate
Add beef broth, roasted garlic, 1 tbsp of bourbon vinegar, and the Maple Bacon and Onion jam to pan. Reduce heat to low and stir until well blended. (about 5 minutes
Turn off heat complete and stir in the bourbon. Add dried thyme and rosemary
Return ribs to the pan.
Cover and put in oven to cook at 275° for 3 to 3/12 hours
Carefully return pan to the stove top. Remove ribs and set aside on a plate.
Over medium heat, add 2 tbsp of bourbon vinegar and black pepper to taste. Add up to 2 more tablespoons of the maple, bacon and onion jam.
Boil down until reduced. The mixture will be very thick and syrupy.
Return the ribs to the pan and coat in the bourbon mixture.